Egg less Mocha muffins

Sunday morning breakfast treat with Mocha Muffins on the table – Watch the smiles switch ON at home and you will have a great day. The good point first- you will be able to prepare this gorgeous coffeecious moist and tender muffin treat in under an hours time – 25 minutes to bake and 15 minutes to prepare and get the ingredients organised. A play of coffee and chocolate with a very soft and moist texture will win you brownie points. (Muffins can make you win brownie points now) lol

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This is not only an egg less recipe but I have also used whole wheat flour + some amount of almond flour, cutting down the maida ratio in the recipe. Flax seeds as an egg substitute works wonderful and also adds to the nutritional value of the muffins, keeping our healthier life style resolution alive. I have a kind of proud feeling sharing Egg less Mocha Muffin today.

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Making these Egg less Mocha muffins will not require any special ingredient or equipment – you will be able to nail the recipe easily. Sometimes I really wonder why I only go for easy recipes, with no frills attached. But deep inside me I am very satisfied with the response I get from you all. Your every single word you write to me, means so much and adds on to my strength. This blog is all about easy and comfortable baking now.

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Honestly, when I statred 2blissofbaking, I had all those plans of doing fancy stuff. But this is where I see me today with you and we are happily blogied . Its pleasure and its simple and now lets start with our very own points to read before we get into the recipe:

1 . Prepare and organise the ingredients first For ex. (a) we will need Buttermilk if you have, great! Take it out from the fridge because we need room temperature buttermilk. And if you don’t have it – prepare your own buttermilk by adding a teaspoon of vinegar to 1/2 a cup of milk, stir it once and let the mix sit on the kitchen counter for 5 minutes (untouched). (B) We are using flax seeds as egg substitute. To prepare that – Grind the whole flax seeds into powder using a spice grinder. For this recipe we need 2 tablespoons of ground flax seed powder. Add 6 tablespoons of warm water (warm not hot) to flax seeds powder and stir it. Let the mix sit on the kitchen counter for 10 minutes (untouched). This develops a gelatinous texture which works great as an egg substitute in the recipe. (C) prepare black coffee 1/4th cup of water with 1 teaspoon of instant or espresso powder. (the stronger the coffee, better the flavour). We need the coffee also at room temperature for the recipe.

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2 . Mix all the dry ingredients in one bowl and wet ingredients in another bowl. When you mix the dry into wet ingredients – use a rubber spatula to fold – avoid using whisk at this stage.

4 . When the Mocha Muffins are done – let them cool on a wire rack for 5 to 7 minutes before serving.

5 . If you don’t have almond flour at home – Measure 1/2 a cup of raw or blanched (skin removed) almonds. Place the almonds in a food processor, or in a coffee bean grinder. Pulse until you get a fine, grainy consistency. This usually takes anywhere from 30 seconds to a minute. If you want finely textured almond flour, be sure to pulse the almonds a little longer. But however be watchful at this stage because pulsing the almonds for too long can result in almond butter.

(Tip : Raw almonds will create little coarse almond meal while blanched almonds will create more of a finer store bought almond flour. I use raw almonds most of the time. You can try both ways to see which you prefer!)

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Ingredients

3/4 cup (95 grams) whole wheat flour

1/2 cup all purpose flour

1/2 cup almond flour

1/4th cup of cocoa powder

1/2 teaspoon of baking powder

1 teaspoon of baking soda

1/4th teaspoon of salt

2 tablespoon of flaxseeds (ground) mixed with 6 tablespoon of warm water

1/2 cup of buttermilk

1/2 cup of light olive oil

1/4th cup of black coffee

1 cup of granulated white sugar

1 teaspoon of vanilla extract

Chocolate chips to sprinkle on the top before baking

Method

Preheat the oven to 180*C and Line 12 medium size muffin cups with paper liners.

In a large bowl whisk together the flax seed mix, buttermilk, oil, coffee, and vanilla extract. In another large bowl whisk together the whole wheat flour, almond flour, all purpose flour, cocoa powder, brown sugar, baking powder, baking soda, and salt.

With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. (Do not over mix the batter or the muffins will be tough.)

Evenly fill the muffin cups with the batter. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 18 – 23 minutes. Transfer to a wire rack and let cool for about 5-10 minutes before removing from pan. Can be stored at room temperature for a few days or they can be frozen.